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Posts Tagged ‘side dish’

Green couscous and roasted veg with black garlic and preserved lemon

Black garlic is a revelation and we’ll definitely use it again after this dish – sweet and mellow with lots of flavour but none of the harshness associated with white garlic. This is a great crowd pleaser by Sabrina Ghayour with lots of fresh flavours and bright colours. We served with spicy roast salmon but it would be great with meat dishes too.

Green couscous & roasted veg with black garlic & preserved lemons – serves 6 to 8 as a side

  • 2 courgettes, halved lengthways and sliced into 1cm thick half moons
  • 1 red pepper, cut into 2.5cm squares
  • 1 yellow or green pepper, cut into 2.5cm squares
  • 2 red onions, halved and sliced into 1cm thick slices
  • 300g couscous
  • 6 to 8 preserved lemons, thinly sliced into rounds
  • 1 head of black garlic, cloves thinly sliced

FOR THE HERB OIL:

  • 50g flat parsley, leaves and stems roughly chopped
  • 50g coriander, roughly chopped
  • olive oil

Preheat the oven to its highest setting and line a large baking tray with baking paper.

Put the courgettes, peppers & onions into the baking tray. Drizzle with a good amount of olive oil and season with salt and black pepper. Use your hands to make sure the vegetables are all coated with the oil, then spread them out evenly on the tray. Roast for 15 minutes, or until nicely browned.

Prepare the couscous according to the instructions on the pack, then separate the grains with a fork.

To make the herb oil, use a mini food processor or stick blender to blitz the herbs with enough olive oil to make a smooth herb oil – a few tablespoons. Season generously with salt and then stir the herb oil through the couscous. Finally, stir in the roasted veg, preserved lemons and black garlic. Serve hot or at room temperature.

(Original recipe from Feasts by Sabrina Ghayour, Mitchell Beazley, 2017.)

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Roast pumpkin & fennel with mushrooms

Such a beautiful autumnal side dish. We served this with some grilled pork but it would be nice with roasts or with some potatoes and greens if meat’s not your thing.

Roast pumpkin and fennel with mushrooms – serves 6

  • 2 fennel bulbs, cut into thin slices
  • 1 small pumpkin/squash, peeled and diced
  • 1 clove of garlic, crushed
  • 1 bay leaf
  • 300g portobello or field mushrooms, diced into big chunks
  • butter
  • a few sprigs of tarragon
  • 100ml double cream
  • 1 tsp Dijon

Heat the oven to 200C/Fan 180C/Gas 6.

Toss the fennel and pumpkin/squash with the garlic, bay leaf and some olive oil and plenty of seasoning. Roast for 20-30 minutes or until completely tender.

Meanwhile, fry the mushrooms in butter until any liquid they have released has evaporated.

To serve, heat the cream in a small pot, then stir in the mustard and tarragon. Spoon the squash and fennel mixture onto a platter, toss through the mushrooms, then drizzle with the creamy sauce.

(Original recipe by Matt Tebbutt in BBC Olive Magazine, December 2010.)

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Apple sauce

Apple sauce is so simple but we’re still surprised at how many people buy those expensive jars when even us city dwellers can find free cooking apples at this time of year. Make a batch and freeze until you’re serving some roast pork, pork chops, sausages – or when you have to feed a baby.

Bramley Apple Sauce – serves many

  • 450g cooking apples
  • 1-2 dessertspoons of water
  • 50g caster sugar

Peel and core the apples, then cut into chunks and put into a small saucepan with the sugar and water. Cover the pan with a lid and cook over a low-medium heat until soft and breaking down. A bit of encouragement with a wooden spoon does no harm. When the apples are soft beat the sauce until smooth and serve warm with pork dishes or freeze until needed.

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Fennel & Potato Gratin

Fennel makes a great addition to a classic dauphinoise. We served with chargrilled steak and spinach but it would also be great with venison.

Fennel Dauphinoise – serves 2

  • 225g medium potatoes, very thinly sliced (a mandolin works best for this)
  • 1 small fennel bulb, sliced (reserve the fronds)
  • 1 garlic clove, finely chopped
  • 75ml whole milk
  • 100ml double cream
  • 2 tbsp finely grated Parmesan
  • butter

Heat the oven to 180C/160C fan/gas 4.

Put the potatoes, fennel and garlic in a medium non-stick pan. Pour in the milk and cream, season well and simmer gently, covered, for 10 minutes, stirring halfway through, until the potatoes are just tender.

Divide the mixture between 2 small (about 150ml) buttered ramekins and sprinkle with the Parmesan.

Bake for 40 minutes or until the potatoes are golden and tender when pierced with a knife. Snip the fennel fronds over before serving.

(Original recipe from BBC Good Food)

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Chopped Salad

Anna Jones refers to this as her all-time favourite chopped salad and we think it might be ours too!

Chopped salad with honey dressing – serves 4

  • 2 carrots, peeled
  • ½ cucumber
  • 6 radishes
  • 100g seeds toasted (we used a mix of sunflower & pumpkin seeds)
  • 4 scallions
  • 12 cherry tomatoes
  • 2 little gem lettuces
  • a few sprigs of mint, leaves picked
  • a few sprigs of basil, leaves picked

FOR THE DRESSING:

  • ½ tsp mustard
  • ½ tsp runny honey or maple syrup
  • a splash of red-wine vinegar
  • a big splash of extra-virgin olive oil

Use your biggest chopping board and start by roughly chopping the carrot, cucumber and radishes, then sprinkle over the seeds.

Next chop the scallions, tomatoes, little gem and mint together then mix everything on the board together.

Make the dressing in a bowl, then pour over the salad and mix again. Season and tip into a big bowl.

(Original recipe by Anna Jones in The Guardian)

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Couscous and mograbiah with oven-dried tomatoes

Mograbiah is a large variety of couscous that we were unable to find for this recipe but Italian fregola worked well. We also started this too late to make our own labneh but a soft goat’s cheese log rolled in dried mint and black pepper made a good substitute. We hope the guys at Ottolenghi wouldn’t be too horrified. Serve this for lunch or as a side dish for roast or barbecued meat.

Couscous and mograbiah with oven-dried tomatoes – serves 6 to 8

  • 16 large, ripe plum tomatoes, cut in half lengthways
  • 2 tbsp muscovado sugar
  • 150ml olive oil
  • 2 tbsp balsamic vinegar
  • 2 onions, thinly sliced
  • 250g mograbiah (or fregola)
  • 400ml chicken stock/veg stock
  • a pinch of saffron strands
  • 250g couscous
  • 1 tbsp picked tarragon leaves
  • 1 tbsp nigella seeds
  • 100g labneh (we used a soft goat’s cheese log rolled in dried mint and freshly ground black pepper)

Preheat the oven to 150C/Gas 2.

Put the halved tomatoes on a baking tray, with skins down, and sprinkle with the sugar, 2 tbsp of the olive oil, plus the balsamic vinegar and some salt and pepper. Bake for 2 hours or until the tomatoes have lost their moisture.

Meanwhile, sauté the onions in 4 tbsp of the olive oil over a high heat for 10 to 12 minutes or until dark golden.

Cook the mograbiah or fregola in a large pan of salted boiling water (follow the instructions on the pack but cook until soft but with a little bite). Drain well and rinse under cold water.

Bring the stock to the boil in a saucepan with the saffron threads and a pinch of salt. Put the couscous into a large bowl and add 3 tbsp  of the olive oil  and the boiling stock. Cover with cling film and leave for 10 minutes.

After the 10 minutes, fork the couscous to get rid of any lumps. Add the cooked mograbiah, the tomatoes and any juice, the onions and their oil, plus the tarragon and nigella seeds. Taste and adjust the seasoning and oil if needed – it will likely require a good dose of salt.

Serve the dish at room temperature with the labneh (or goat’s cheese) on top, drizzle with the rest of the oil and finish with the remaining nigella seeds.

(Original recipe from Ottolenghi: the cookbook, by Yotam Ottolenghi & Sami Tamami, Ebury Press, 2008.)

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Tomato & Olive Salad

Fabulous flavours in this easy summer salad by Sabrina Ghayour. Great with barbecues – there’s still time before the cold evenings arrive.

Tomato & Olive Salad with Za’atar &  Buttermilk Dressing – serves 6 to 8

  • 800g mixed tomatoes
  • 250g pitted mixed olives
  • 15g chives, snipped
  • 200ml buttermilk
  • olive oil (Sabrina suggests a flavoured one like garlic or lemon)
  • 2 tbsp za’atar

Slice the tomatoes horizontally into 1cm-thick slices and arrange on a large platter. Spread the olives around the plate and scatter over half of the chives. Season generously with good sea salt and black pepper.

Season the buttermilk well with salt and a good slug of olive oil, the drizzle this over the salad. Scatter over the remaining chives and sprinkle over the za’atar. Serve right away.

(Original recipe from ‘Feasts’ by Sabrina Ghayour, Mitchell Beazley, 2017.)

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